A classic centerpiece cake gets a holiday re-mix with swirls of red velvet cake and crushed peppermint candies. It’s a great option for holiday parties, or makes for a decadent brunch option.
1 ½ cups
unsalted Butter, room temperature
(342 g)
2 cups
Sugar
(383 g)
1 Tbsp
Vanilla Extract
(15 ml)
1 Tbsp
Amaretto
(15 mL) optional
4
Eggs, room temperature
(224 g)
¾ cup
Whole Milk, room temperature
(177 mL)
½ tsp
Peppermint Extract
1 Tbsp
Red food coloring
(15 mL)
1–2 Tbsp
Crushed Candy Canes
(14–28 g)
Butter Glaze
1 ½ cups
Powdered Sugar
(180 g)
4 Tbsp
unsalted Butter, melted
3 Tbsp
Whole Milk
½ tsp
Vanilla Extract
1–2 Tbsp
Crushed Candy Canes
(14–28 g)
Instructions
Cake
Preheat the oven to 350°F.
In a medium bowl add flour, cornstarch, baking powder and salt. Whisk to combine and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, add butter and sugar. Turn to medium-high speed and beat until light and fluffy, about 3 minutes. Add vanilla (and amaretto, if using) and mix until combined. Reduce speed to low and add eggs one at a time, mixing until combined and scraping the sides of the bowl as needed with a spatula. Add flour mixture in three additions, alternating with two additions of the milk, scraping down the bowl as needed.
Remove half of the batter into a separate bowl and add food coloring and peppermint extract. To the batter with no food coloring, add crushed candy canes.
Generously coat the inside of a 12-cup nonstick Bundt cake pan with cooking spray (and a dusting of flour, if desired). Using ¼ cup portions, alternate between layering white and red batter scoops into the Bundt pan. Gently swirl the batter (without going so deep into the pan you touch the internal edge of the bundt pan). Knock the pan on the counter a couple time to release air bubbles, then bake for 50–60 minutes (or until a knife comes out clean). Allow cake to rest on a cooling rack for 5 minutes before inverting cake from pan. Allow to fully cool before glazing.
Butter Glaze
Add powdered sugar, melted butter, milk and vanilla into a mixing bowl and whisk until smooth. Pour over cake. Sprinkle with additional crushed peppermint pieces.